Unilever Food Solutions UK&I (UFS) has launched its third annual FUTURE MENUS report, highlighting four key foodservice & hospitality trends that are critical to business success. The in-depth researc
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Duck and speciality poultry producer Gressingham Foods is offering chefs visiting HRC in London a free Menu Consultation, to help them maximise the opportunities to increase demand for premium duck di
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HRC, part of Food, Drink & Hospitality Week, has unveiled the programme for the TechX stage at this year’s event, packed with discussions centring around opportunities and best practice in the world o
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Award-winning design studio Guild of Saint Luke talks to HRC about revitalising historic brasseries, working with the structure of an existing building and keeping warmth at the heart of hospitality d
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Greene King has today launched a new report Untapping Potential: the role of pubs in levelling up skills, jobs and communities, highlighting the crucial role that pubs play in providing fulfilling car
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In this whitepaper we consider some of the key aspects which make this generation unique but which also represent challenges and opportunities to hospitality operators and brands. One thing is for sur
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